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Baking and Roasting Tips
■ Follow a tested recipe and measure the
ingredients carefully. If you are using a
package mix, follow label directions.
■ Do not open the oven door during
a baking operation—heat will be lost
and the baking time might need to
be extended. This could cause poor
baking results. If you must open the
door, open it partially—only 3 or
4 inches—and close it as quickly
as possible.
■ Roasting is cooking by dry heat.
Tender meat or poultry can be roasted
uncovered in your oven. Roasting
temperatures, which should be low
and steady, keep spattering to a
minimum. When roasting, it is not
necessary to sear, baste, cover or add
water to your meat.
■ Frozen roasts of beef, pork, lamb, etc.,
can be started without thawing, but
allow 10 to 25 minutes per pound
additional time (10 minutes per pound
for roasts under 5 pounds, more time
for larger roasts).
■ Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given on
package label.
OVEN TEMP
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Using the oven for baking or roasting. ge.com
To avoid possible burns, place the shelves in the desired position before you turn the oven on.
How to Set Your Oven for Baking or Roasting
Position the shelf or shelves in the
oven. If cooking on two shelves at
the same time, stagger the pans for
best heat circulation.
Close oven door. Turn
OVEN TEMP knob clockwise to
desired temperature. Preheat oven
for at least 10 minutes if preheating
is necessary.
Place food in oven on center of
shelf. Allow at least 2 inches between
edge of bakeware and oven wall or
adjacent cookware.
Check food for doneness at
minimum time on recipe. Cook
longer if necessary. Turn OVEN
TEMP knob to OFF and remove
food.
Shelf Positions
■ Most baking is done on the second
shelf position (B) or the third shelf
position (C) from the bottom.
■ When baking three or four items, use
two shelves positioned on the second
and fourth sets of supports (B & D)
from bottom of oven.
■ Bake angel food cakes on first shelf
position (A) from bottom of oven.
■ Roasting is usually done on the bottom
shelf position (A).
Preheating
■ Preheating the oven takes about 10
minutes.
■ Preheat the oven only when necessary,
usually for baking.
■ Most roasts will cook satisfactorily
without preheating.
■ If you find preheating is necessary,
keep an eye on the Oven Cycle light
and put food in the oven promptly
after the light goes out. The Oven
Cycle light will then cycle on and off
with the oven thermostat as it cycles
to maintain oven temperature.